Name: Eggplant Casserole #6
Ingredients: 3 lg Eggplants; 1 md Onion; chopped; 1/2 Stick butter or margarine; 1 c Fresh or canned crabmeat; 1 c Cleaned shrimp; 4 sl White bread; Milk; Bread crumbs; Salt & pepper to taste

Unless those who claim to be God's spokesmen give evidence that their deepest motives and life patterns are to honor, glory, and magnify God, and to grow in humility, holiness, and obedience, we can be sure that God has not called or sent them. If they are orientated to money, prestige, recognition, popularity, power, sexual looseness, and selfishness, they do not belong to Jesus Christ. If they are proud arrogant, resentful, egotistical, and self-indulgent, they clearly are false prophets. The true test a beatitude attitude of humility.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Casserole	8	Servings

INGREDIENTS

3	lg	Eggplants
1	md	Onion; chopped
1/2		Stick butter or margarine
1	c	Fresh or canned crabmeat
1	c	Cleaned shrimp
4	sl	White bread
		Milk
		Bread crumbs
		Salt & pepper to taste

INSTRUCTIONS

Boil the eggplant in salted water until tender. Drain and mash. Saut. the
chopped onion in the butter or margarine. Add shrimp and crabmeat and cook
until shrimp are pink. Pour enough milk over bread slices to soak well.
Squeeze the bread and add to the eggplant mixture. Season with salt and
pepper to taste. Add the eggplant mixture to shrimp and crab mixture. Pour
into well greased casserole. Top with bread crumbs and bake at 350 degrees
for 20 minutes. Serves 8.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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